Spicy Mandarin Spinach Salad

1 cup mandarin oranges, drained with liquid reserved

2 tablespoons canola oil

2 tablespoons olive oil

1 tablespoon Dusseldorf-style German mustard

⅛ teaspoon ground cloves

⅛ teaspoon Chinese five-spice powder

1 tablespoon butter

½ cup pecan halves

½ teaspoon white sugar

1 teaspoon dried rosemary

¼ teaspoon cayenne pepper

3 cups fresh spinach leaves

2 green onions, chopped

Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.

Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.

Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.